4 servings
Ingredients:
4 salmon fillets
1 lemon, 1/2 juice only, 1/2 thin slices
2 cups cooked lentils
1 small zucchini, 1/4" slices
16 cherry tomatoes
4 sprigs of thyme
Directions:
Preheat oven to 350F. Arrange racks in the upper and lower thirds of the oven.
Place salmon on a plate and squeeze 1/2 lemon juice over the top. Sprinkle with salt and pepper.
Cut 4 pieces of parchment, 12" x 20".
Divide lentils into mounds off to the side of each piece of paper. Arrange 8 slices of zucchini on top of the lentils. Top each with a piece of salmon. Place 3 slices of lemon on top of each piece of salmon. Top salmon with 4 halved cherry tomatoes. Sprinkle with salt and pepper, tuck in a sprig of fresh herbs. Spray lightly with oil.
Fold the paper over the salmon, and fold the edges of the paper over several times, being sure to seal the contents inside.
Put the packages on a baking tray and place on the top rack of the oven. Bake for 20-25 minutes (depending on the thickness of your salmon), rotate the pans from the top to the bottom rack about halfway through.
To serve, place each packet on a plate and cut open to release the aroma.
Suggested Serving: Serve with an additional squeeze of lemon.
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